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San Francisco Baking Institute 480 Grandview Drive, S San Francisco, CA 94080 | p: 650.589.5784 | f: 650.589.5729 |

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Below is a list of all the educational videos you will have unlimited access with SFBI videos: To reach The Advance Bread and Pastry Companion Videos, visit www.sfbi.com. 1: Preferments 1.1 Comparison of Poolish 1.2 Comparison of Sponge 2: Dough Mixing 2.1 Short Mix 2.2 Improved Mix 2.3 Intensive Mix 2.4 Double Hydration 2.5 Basic Autolyse 2.6 Autolyse with Liquid Preferments 2.7 Autolyse with Stiff Preferments 2.8 Mixing Sourdough Rye 2.9 Mixing 100 Percent Rye 2.10 Mixing 100 Percent Whole Grain 2.11 Sprouted Wheat 2.12 Sprouted Wheat Mixing Dough 2.13 Comparison of Mixes 3: Dough Folding 3.1 Folding in Tub 3.2 Folding on Bench 4: Preshaping 4.1 Preshape Baguette 4.2 Preshape Boule 5: Shaping Basic Shapes 5.1 Shape Baguette 5.2 Shape Batard 5.3 Shape Boule 5.4 Seed Garnish

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6: Shaping Rolls 6.1 Shape Roll 6.2 Shape Kaiser Stamp 6.3 Shape Single Knot 6.4 Shape Double Knot 6.5 Shape Twist 7: Bagels 7.1 Shape Bagels 7.2 Boiling and Seeding Bagels 8: Pretzels 8.1 Shape Pretzels 8.2 Dipping and Panning Pretzels 9: Shaping Braided Breads 9.1 Shape 2 Braids 9.2 Shape 3 Braids 9.3 Shape 4 Braids 9.4 Shape 6 Braids 10: Shaping Pan Bread 10.1 Shape Pan Bread Batard 10.2 Shape Pan Bread 3 Boules 10.3 Shape Pan Bread Twist 11: Shaping Specialty Breads 11.1 Shape Rye and Score 11.2 Shape Corn Bread 11.3 Shape Crown 11.4 Shape Fougasse 11.5 Shape Pain de Beaucaire 11.6 Shape Roasted Potato Bread 11.7 Shape Pear Buckwheat


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12: Shaping French Regional Breads 12.1 Shape Charleston 12.2 Shape Couronne Bordelaise 12.3 Shape Fendu 12.4 Shape Fer a Cheval 12.5 Shape Fleur 12.6 Shape Pain d'Aix 12.7 Shape Tabatiere 12.8 Shape Tordu 12.9 Shape Vivarais 13: Proofing 13.1 Proof Comparison 13.2 Comparison of Proofing 14: Scoring 14.1 Cutting Epi 14.10 Score Pan Bread 14.11 Score Sesame Flame 14.2 Score Baguette Proper 14.3 Improper Score Too Apart 14.4 Improper Score Too Steep 14.5 Improper Scoring 14.6 Various Scoring of Batard 14.7 Various Scoring of Boule 14.8 Various Scoring of Crown 14.9 Score Corn and Pear 15: Baking with a Commercial Oven 15.1 Loading Crown 15.2 Loading from Basket 15.3 Loading Transfer Board Boule 15.4 Loading With Transfer Peel Baguette 15.5 Steam and Load 15.6 Loading Oven With Hand Peel 15.7 Venting Oven 15.8 Unloading 15.9 Cooling Pan Bread 15.10 Comparison of Baking 15.11 Comparison of Steaming


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16: Laminated Viennoiserie 16.1 Mix Croissant Dough 16.2 Sheeter 16.3 Prepare Butter Block Between Silicone Mats 16.4 Prepare Butter Block By Hand 16.5 Basic Method of Fat Enclosure 16.6 Alternate Method of Fat Enclosure 16.7 Lamination Double Fold 16.8 Lamination Single Fold 16.9 Chocolate Croissant 16.10 Traditional Croissant 16.11 Croissant Proof Comparison 16.12 Divide Danish Dough 16.13 Pinwheel Shaping 16.14 Snail Shaping 16.15 Variety Danish Shapes 16.16 Danish Filling 17: Non-Laminated Viennoiserie 17.1 Mix Brioche 17.2 Shape Small Boule 17.3 Shape Brioche a Tete 17.4 Brioche Egg Wash 17.5 Brioche Tart Assembly 17.6 Brioche Proof Comparison 17.7 Shape Stollen 17.8 Shape Sweet Rolls 17.9 Shape Gibassier 17.10 Finishing Gibassier 17.11 Glaze Panettone 17.12 Cooling Panettone 18: Cookies: Cream/Sanding Methods 18.1 Creaming Method Cookie 18.2 Sanding Method Cookie 18.3 Portioning Cookie Dough 18.4 Biscotti Panning and Make-up 18.4 Biscotti Panning and Make-up 18.5 Determine Doneness of Cookie


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19: Cookies: Sponge Methods 19.1 Sponge Method Whole Egg Brownie 19.2 Sponge Method Meringue French Macarons 19.3 Sponge Method Separated Lady Fingers 20: Tuiles 20.1 Tuile Baking and Shaping 20.2 Tuile Make-up 21: Quickbreads: Mixing Methods 21.1 Biscuit Method Butter Scone 21.2 Blending Method Cream Scone 21.3 Blending Method Madeleine 21.4 Blending Method Muffin 21.5 Creaming Method Coffee Cake 22: Quickbreads: Makeup 22.1 Coffee Cake Make-up 22.2 Fresh-Frozen Fruit Scone Make-up 22.3 Scone Make Up 23: Pie Dough 23.1 Flaky Pie Dough By Hand 23.2 Mealy Pie Dough by Machine 23.3 Portioning Pie Dough 24: Pie Fillings 24.1 Pie Filling Pumpkin 24.2 Pie Filling Chocolate Cream 24.3 Pie Filling Cooked Fruit Juice 24.4 Pie Filling Cooked Fruit 24.5 Pie Filling Pecan 24.6 Pie Filling Uncooked Fruit 25: Pie Assembly 25.1 Rolling and Lining Pie Dough 25.2 Pie Straight Cut 25.3 Pie Decorative Edges 25.4 Pie Blind Bake 25.5 Pie Assembly Double Crust 25.6 Pie Assembly Lattice Top


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26: Tarts 26.1 Line Tart Pan 26.2 Baked Tart Assembly 27: Puff Pastry: Method 27.1 Traditional Puff Mix 27.2 Traditional Puff Pastry Fat Enclosure 27.3 Fat Enclosure and First Fold 27.4 Inverted Puff Beurrage Mix 27.5 Inverted Puff Lamination 28: Puff Pastry: Makeup 28.1 Apple Turnover 28.2 Jalousie 28.3 Palmier 28.4 Pithivier 28.5 Sacristan 29: Páte a Choux 29.1 Mixing Páte á Choux 29.2 Piping Choux/Cream Puffs 29.3 Piping Eclairs 29.4 Piping Paris-Brest 30: Cake Batters 30.1 Foam Based Angel Food Method 30.10 Páte a Decor 30.2 Foam Based Biscuit Viennois Method 30.3 Foam Based Chiffon Method 30.4 Foam Based Basic Sponge Method 30.5 Foam Based Separated Egg Sponge Method 30.6 High Fat Creaming Method Mix 30.7 High Fat High Ratio Method 30.8 High Fat Liquid Shortening Method 30.9 Marble Cake Panning 31: Gelatin 31.1 Blooming Gelatin Powder 31.2 Blooming Gelatin Sheets


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32: Crème Chantilly 32.1 Crème Chantilly Soft Peak 32.2 Crème Chantilly Medium Peak 32.3 Crème Chantilly Stiff Peak 32.4 Crème Chantilly Overwhipped Broken 33: Creams 33.1 Crème Anglaise 33.2 Pastry Cream 33.3 Cremeux 33.4 Mousseline Cream 34: Páte á Bombe 34.1 Páte á Bombe 35: Meringue 35.1 French Meringue Soft Peak 35.2 French Meringue Medium Peak 35.3 French Meringue Stiff Peak 35.4 Swiss Meringue 35.5 Italian Meringue 36: Buttercream 36.1 Créme Anglaise Buttercream 36.2 French Buttercream 36.3 Italian Buttercream 37: Ganache 37.1 Ganache with Spatula 37.2 Ganache with Immersion Blender 38: Mousse 38.1 Bavarian Cream 38.2 Chocolate Mousse 38.3 Fruit Mousse 38.4 Páte á Bombe


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39: Cake Assembly 39.1 Splitting Cake 39.2 Filling and Masking Cake 39.3 Icing Cake 39.4 Assembly with Cake Wall 39.5 Bottom Up Assembly Chocolate Mousse Cake 39.6 Upside Down Assembly Fruit Mousse Cake 40: Glaze 40.1 Chocolate Glaze 40.2 Mirror Glaze 41: Piping 41.1 Pipe Rosette 41.2 Pipe Shell 41.3 Pipe Reverse Shell 42: Confections 42.1 Fondant 42.2 Marshmallow 42.3 Nougat 42.4 Páte de Fruit 42.5 Peanut Brittle 43: Marzipan 43.1 Marzipan 43.2 Marzipan Décor - Orange 43.3 Marzipan Décor - Pear 43.4 Marzipan Décor - Hedgehog 43.5 Marzipan Décor - Rose 44: Frozen Desserts 44.1 Bombe Glacee 44.2 Páte á Bombe 44.3 Granita 44.4 Ice Cream Base 45: Advanced Decoration 45.1 Candied Nuts 45.2 Caramelized Nuts 45.3 Fruit Chips


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46: Pastillage 46.1 Pastillage 46.2 Pastillage-Shapes 46.3 Pastillage-Cut 46.4 Pastillage-Leaves and Petals 46.5 Pastillage Assembly 47: Sugar Work 47.1 Bubble Sugar 47.2 Spun Sugar 47.3 Pulled Sugar 47.4 Poured/Cast Sugar 47.5 Color Sugar on Mat 47.6 Satinizing Sugar 47.7 Pulled Sugar Ribbon 47.8 Pulled Sugar Leaves 47.9 Pulled Sugar Rose 47.10 Blown Sugar-Swan 47.11 Pulled Sugar-Swan Assembly 47.12 Sugar Pieces-Assembly 48: Chocolate Tempering 48.1 Tempering Seed Method 48.2 Tempering Table Method 49: Chocolate Decor 49.1 Chocolate Décor Cigarettes 49.2 Chocolate Décor Curls 49.3 Chocolate Décor Plaque 49.4 Chocolate Spray 50: Chocolates 50.1 Hand Rolled Truffle 50.2 Hand Dipped Chocolate 50.3 Hand Molded Candy 50.4 Praline Filling

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